Ashwagandha is an adaptogenic herb. As an adaptogen, it may be used to support healthy cortisol levels no matter if they are low or high. It supports the adrenals (especially good for those with stress-induced insomnia) in addition to helping with memory, boosting immunity and joint health.
It has a bitter-sweet flavor and is traditionally taken with warm milk and honey in India. You can use 1-2 teaspoons daily. It is NOT indicated for use in pregnancy, high iron states, hyperthyroidism or in children under age 12.
Serving Size: 1
The recipes are taken from the following websites. If you want to learn more, click on the links.
- Heat the milk in a small saucepan with the ashwagandha root, black pepper, cinnamon, cardamom and nutmeg.
- When the milk starts to steam, turn off the heat and cover with a lid. Allow to infuse for 15 minutes.
- Strain the milk to remove the spices and return to the heat.
- Add the honey and stir until the honey is dissolved and then remove from heat.
- Add the rose water.
- Stir, drink and enjoy!
1 cup almond milk
1 teaspoon ashwagandha powder
pinch of black peppercorn powder
2 teaspoons honey
1 tablespoon rose water
3 cardamom pods
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg powder